Poached eggs sit pretty atop a stack of pan-crisped polenta and back bacon.
- Portion size 6 servings
- Credits : Mealtime Made Easy: 2001
- 2 tablespoons vegetable oil
- 1/2 cup shredded Asiago cheese
- 1/2 cup shredded old Cheddar cheese
- 12 slices back bacon
- 6 eggs
- 1 green onion chopped
- 3 cups chicken stock
- pinch pepper
- 3/4 cups cornmeal
Polenta: In saucepan, bring chicken stock and pepper to boil; gradually whisk in cornmeal until thickened. Reduce heat to low; cook, stirring often, for 10 minutes or until stiff to stir and cornmeal is softened. Scrape into 11- x 7-inch (2 L) glass baking dish, spreading evenly. Refrigerate, uncovered, for at least 1 hour or until firm. (Make-ahead: Cover and refrigerate for up to 1 day.) Cut into 6 pieces.
In large nonstick skillet, heat half of the oil over medium-high heat; cook polenta, turning once, for 5 minutes or until golden. Transfer to serving plates; sprinkle with cheese.
Add remaining oil to pan; cook bacon, turning once, for 4 minutes or until browned. Place 2 slices on each piece of polenta; keep warm.
Meanwhile, into shallow saucepan, pour enough water to come 3 inches (8 cm) up side; bring to boil. Reduce heat to gently simmer. One at a time, break eggs into small dish; gently slip into simmering water. Cook for 3 to 5 minutes or until desired doneness. Remove each egg with slotted spoon and drain well, pressing spoon on towel to remove excess water; place 1 on top of bacon on each piece of polenta. Sprinkle with onion.
Nutritional facts <b>Per serving:</b> about
- Sodium 903 mg
- Protein 18 g
- Calories 278.0
- Total fat 15 g
- Saturated fat 5 g
- Total carbohydrate 15 g
- Iron 10.0
- Folate 13.0
- Calcium 10.0
- Vitamin A 12.0